Baked Vegetable Marinara

Fall is upon us and with it comes the desire for comfort food! Reminiscent of baked spaghetti, cooked spaghetti squash is used in place of pasta for a completely vegetable-based dish. This dish can be taken to the next level by including crumbled Italian sausage. Inspired by the Detoxinista, this dish serves 4 to 6.

Ingredients

1-3lb spaghetti squash, baked with strands cooped out

1 tablespoon virgin coconut oil

2 tablespoons MELT® Organic

1 smallish onion, chopped

2 cloves garlic, chopped

2 cups broccoli florets

1 zucchini, chopped

2 cups fresh spinach, coarsely chopped

2 cups marinara sauce

Salt and pepper to taste

Grated cheese of choice (e.g., parmesan, cheddar, romano)

Directions

Preheat oven to 375 degrees F. Slice the spaghetti squash lengthwise and place with the cut-side-down on a baking sheet or Pyrex dish. Bake until a fork can easily pierce the shell of the squash, about 1 hour.

Sauté the onion and garlic over medium heat in coconut oil until tender, about 5 minutes. Add the broccoli, zucchini, and toss in the MELT Organic. Allow the vegetables to cook until tender, making sure any liquid has evaporated.

Stir in the marinara sauce, spinach, and spaghetti strands and cook until the spinach has wilted and the marinara sauce is heated through.

Place the vegetable marinara in a casserole dish, and generously sprinkle the grated cheese on top.

Place the casserole dish in the oven on broil until the cheese bubbles and melts, about 2 to 3 minutes. Before the cheese topping burns, remove from the oven and serve warm.